Welcome to Celtnet's Indes from Hannah Glassse's Art of Cookery — This page gives you the entire contents of the Index from Hannah Glasses's 1747 volume, The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.
The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Hanna Glasse's Indes to the Art of Cookery
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INDEX
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A.
Almond, to make an almond ſoop, 150. An almond fraze, 159. To make pretty almond puddings, 166. Another way to make an almond pudding, 208. To boil an almond pudding, 209. To make the Ipſwich almond pudding, 216. Almond hogs puddings, three ways, 248, 249. Almond cheeſecakes, 179, Almond cuſtards, 280. Almond cream, 283. Almond rice, 245. How to make almond knots, 347. To make almond milk for a waſh, 348. How to make fine almond cakes, 353. To make almond butter, 361.
Amulet, to make an amulet of beans, 203.
Anchovy, to make anchovy ſauce, 119. Anchovies, 308.
Andouilles, or calf's chitterlings, to dreſs, 58.
Angelica, how to candy it, 359.
Apple-fritters, how to make, 156. To make apple frazes, 159. A pupton of apples, 161. To bake apples whole, ib. To make black caps of apples, ib. An apple pudding, 211, 220. Apple dumplings, two ways, 222. A florentine of apples, 223. An apple pye, 225.
Apricot-pudding, how to make, 210, 216, 220. To pickle apricots, 265. To preſerve apricots, 204, 348. To make thin apricot chips, 349. How to preſerve apricots green, 354.
April, fruits yet laſting, 326.
Arms, of iron and ſteel, how to keep from ruſting, 366.
Artichokes, how to dreſs, 17. To make a fricaſey of artichoke-bottoms, 191. To fry artichokes
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ib. To make an artichoke pye, 223. To keep artichokes bottoms dry, 242. To fry artichoke bottoms, ib. To ragoo artichoke bottoms, ib. To fricaſey artichoke bottoms, 243. To pickle young artichokes, 269. To pickle artichoke bottoms, 270. To keep artichokes all the year, 309. To dreſs artichoke ſuckers the Spaniſh way, 344. To dry artichoke ſtalks, ib. Artichokes preſerved the Spaniſh way, ib.
Asparagus, how to dreſs, 17. How to make a ragoo of aſparagus, 110. To dreſs aſparagus and eggs, 192. Aſparagus forced in French rolls, 195. To pickle aſparagus, 263. Aſparagus dreſſed the Spanish way, 343.
August the product of the kitchen and fruit-garden this month, 326
B.
Bacon, how to make, 259. How to chuſe Engliſh bacon, 320. See Beans.
Bake, to bake a pig, 4. A leg of beef, 20. An ox's head, ib. A calf's head, 27. A ſheep's head, 28. Lamb and rice, 50. Bak'd mutton chops, ib. Ox's palates bak'd, 118. To bake turbuts, 172. An almond pudding, 208. Fiſh, 243. An oatmeal pudding, 245. A rice pudding, ib. Bak'd cuſtards, how to make, 280.
Balm, how to diſtil, 314.
Bamboo, an imitation of, how to pickle, 270.
Barbel, a fiſh, how to chuſe, 324.
Barberries, how to pickle, 268. To preſerve barberries, 355.
Barley-soop, how to make, 151. To make barley-gruel, 154. A pearl barley Pudding, 210. A
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French barley pudding, 211. Barley water, 239. Barley cream, 282, 361.
Barm, to make bread without, 229.
Batter, how to make a batter pudding, 213. To make a batter pudding without eggs, ib.
Beans and Bacon, how to dreſs, 18. To make a fricaſey of kidney beans, 109. To dreſs Windſor beans, ib. To make a ragoo of French beans, 196. A ragoo of beans with a force, ib. Beans ragoo'd with a cabbage, 197. Beans ragoo'd with parſnips, ib. Beans ragoo'd with potatoes, ib. How to dreſs beans in ragoo, 102. How to make an amulet of beans, 203. To make a bean tanſet, ib. Beans dreſſed the German way, 343.
Beet-root, how to pickle, 265.
Bedstead, how to clear of bugs, 330.
Beef, how to roaſt, 2, 12. Why not to be ſalted before it is laid to the fire, 2. How to be kept before it is dreſſed, ib. Its proper garniſh, ib. How to draw beef gravy, 18. To bake a leg of beef, 20. How to ragoo a piece of beef, 33. To force a ſurloin of beef, 33. To force the inſide of a rump of beef, the French faſhion, ib. Beef Escarlot, 36. Beef a la daube, ib. Beef a la mode in pieces, ib. Beef a la mode the French way, ib. Beef olives, 37. Beef collops, ib. To ſtew beef ſteaks, 38. To fry beef ſteaks, ib. A ſecond way to fry beef ſteaks, ib. Another way to do beef ſteaks, 39. To dreſs a fillet of beef, ib. beef ſteaks rolled, ib. To ſtew a rump of beef, 34. Another way to ſtew a rump of beef, ib. Portugal
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beef, 41. To ſtew a rump of beef, or the briſcot, the French way, ib. To ſtew beef gobbets, ib. Beef royal, 42. To make collops of cold beef, 115. To make beef broth, 126. A beef ſteak pye, 136. Beef broth for very weak people, 234. A beef pudding, 244. To pot cold beef, 259. Beef like veniſon, 253. To collar beef, 254. An other way to ſeaſon a collar of beef, 255. To make Dutch beef, ib. Beef-hams, 257. Names of the different parts of a bullock, 316, 317. How to chuſe good beef, 319. How to pickle or preſerve beef, 339. To ſtew a buttock of beef, 340. The Jews way to pickle beef, which will go good to the West Indies, and keep a year good in the pickle, and with care will go to the Eaſt Indies, 366. Pickled beef for preſent uſe, 369. Beef ſteaks after the French way, ib. To pickle a buttock of beef, 382.
Beer, directions for brewing it, 259, 296. The cure four beer, 297.
Birch wine, how to make, 293.
Birds potted, to ſave them when they begin to be bad, 259.
Biscuits, to make drop biſcuits, ib. To make common biſcuits, ib. To make French biſcuits, 276, 349. How to make biſcuit bread, 359. To make orange biſcuits, 364.
Bitter, how to make fine, 382.
Blackbirds, to chooſe, 322.
Blackcaps, how to make, 161.
Blackberry wine, to make, 303.
Blanch'd-cream, to make, 283.
Boil, general directions for boiling 2
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To boil a ham, 2. To boil a tongue, ib. Fowls and houſe lamb, 9. Pickled pork, 20. A rump of beef the French faſhion, 35. A haunch or neck of veniſon, ib. Chickens boiled with bacon and cellery, 77. A duck or rabbit with onions, 79. Ducks the French way, 81. Pigeons, 85. Ditto, boiled with rice, 87. Partridges, 91. Rabbits, 99. Rice, 101. A cod's head, 169. Turbot, 172. Sturgeon, 181. Soals, 194. Spinage, 194. A ſcrag of veal, 233. A chicken, 134. Pigeons, 235. Partridge or any other wild-fowl, ib. a plaiſe or flounder, ib.
Bologna ſauſages, how to make, 251.
Bombarded veal, 54.
Brawn, how to make ham-brawn, 256. How to chuſe brawn, 319.
Bread-pudding. How to make, 213. To make a fine bread-pudding, 214. An ordinary bread-pudding, ib. A bak'd bread pudding, ib. A bread and butter pudding, 218. Bread ſoop for the ſick, 238. White bread after the London way, 297. To make French bread, ib. Bread without barm, by the help of a leaven, 399.
Brewing, rules for, 295.
Brick-back cheeſe, how to make, 374.
Brocala, how to dreſs, 16. How to dreſs brocala and eggs, 192. Brocala in ſallad, ib.
Broil, to broil a pigeon, 6. To broil ſteaks, 7. General directions for broiling, 8. To broil chickens, 75. Cod-ſounds broiled with gravy, 117. Shrimps, cod, ſalmon, whiting, or haddocks, 171.
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Mackerel, 172. Weavers, ib, Salmon, 173. Mackerel whole, 174. Herrings, ib. Haddocks, when they are in high ſeaſon, 175. Cod-ſounds ib. Eels, 179. Potatoes, 193.
Broth, ſtrong, how to make for ſoops or gravy, 120. To make ſtrong broth to keep for uſe, 123. Mutton broth, 126. Beef broth, ib. Scotch barley broth, ib. Rules to be obſerved in making broths, 129. Beef or mutton broth for weak people, 233. To make pork broth, 234. Chicken broth, 236.
Buggs, how to keep clear from, 239. To clear a bedſtead of buggs, 330.
Bullice white, how to keep for tarts or pies, 311.
Bullock, the ſeveral parts of one, 316, 317.
Buns, how to make, 277.
Butter, how to melt, 5. How to burn it for thickening of ſauce, 19. How to make buttered wheat, 154. To make buttered loaves, 191. A buttered cake, 272. Fairy butter, 280. Orange butter, ib. A buttered tort, 389. To raoſt a pound of butter, 313. How to chouſe butter, 320. Potted butter, how to preſerve, 339. To make almond butter, 361.
C
Cabbages, how to dreſs, 15. A forced cabbage, 112. Stewed red cabbage, ib. A farce meagre cabbage, 204. How to pickle red cabbage, 268. To dreſs red cabbage the Dutch way, good for a cold in the breaſt, 343. To dry cabbage ſtalks, 344. To pickle the fine purple cabbage, 371. To make ſour crout, 276.
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Cake, how to make potato cakes, 192. How to make a rich cake, 271. To ice a great cake, 272. To make a pound cake, ib. A cheap ſeed cake, ib. A butter cake, ib. Gingerbread cakes, 273. A fine ſeed or ſaffron cake, ib. A rich ſeed or ſaffron cake, ib. A rich ſeed cake, called the Nun's cake, ib. Pepper cakes, 274. Portugal cakes, ib. To make a pretty cake, ib. Little fine cakes, ib. Shrewſbury cakes, 276. Madling cakes, ib. Little plumb cakes, 278. Cheeſe cakes. See Cheesecakes. A cake the Spaniſh way, 349. How to make orange cakes, 351. To make white cakes like china diſhes, 352. Fine almond cakes, 353. Uxbridge cakes, ib. Carraway cakes, 360. Sugar-cakes, 362.
Calf's-head, how to haſh, 26. To haſh a calf's head white, 27. To bake a calf's head, ib. To ſtew a calf's head, 52. A calf's head ſurprize, 57. Calf's chitterlings or Andouilles, 58. To dreſs calf's chitterlings curiouſly, 59. A calf's liver in a caul, 90. To roaſt a calf's liver, 91. To make a calf's foot pudding, 130. A calf's foot pye, 135. A calf's head pye, 141. Calf's feet jelly, 286. The ſeveral parts of a calf, 371. A calf's head dreſſed after the Dutch way, 371. To make a fricaſey of calf's feet and chaldron, after the Italian way, 371. Calf's feet ſtewed, 381.
Candy, how to candy any ſort of flowers, 305. To candy anglica, 359. To candy caſſis, 360.
Capons, how to chuſe, 321.
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A capon done after the French way, 369.
Captains of ſhips, directions for, 240.
Carolina ſnow-balls how to make, 383. To make Carolina rice-pudding, ib.
Carp, how to dreſs a brace of, 119, 120. To ſtew a brace of carp, 166. To fry a carp, 167. How to bake a carp, ib. To make a carp pye, 226. How to chuſe carp, 324.
Carraway cakes, how to make, 360.
Carrots, how to dreſs, 15. To make a carrot pudding two ways, 209, 210. Carrots and French beans dreſſed the Dutch way, 343.
Cassia, how to candy, 360
Catchup, how to make catchup to keep twenty years, 240. To make catchup two ways, 308, 309. Engliſh catchup, 334.
Cattle, horned, how to prevent the infection among them, 334.
Caudle, how to make white caudle, 236. To make brown caudle, 237.
Cauliflowers, how to dreſs, 17. To ragoo cauliflowers, 111. How to fry cauliflowers, 206. To pickle cauliflowers, 264. To dreſs cauliflowers the Spaniſh way, ibid.
Chars, how to pot, 231.
Chardoons, how fried and butter'd 190. Chardoons a la fromage, ib.
Cheese, how to chuſe, 320. To pot Cheſhire cheeſe, 254. To make ſlip-coat cheeſe, 373. To make brick-back cheeſe, 374.
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Cheesecakes, to make fine cheeſecakes, 278. Lemon cheeſecakes, two ſorts, 279. Almond cheeſe cakes, ib. Cheeſecakes without currants, 357.
Cheese-curd pudings, how to make, 215. To make a cheeſe-curd florendine, 222.
Cherry, how to make a cherry pudding, 220. To make a cherry pye, 225. Cherry wine, 293. Jar cherries, 300. To dry cherries, 301. To preſerve cherries with the leaves and ſtalks green, ib. To make black cherry water, 314. To candy cherries, 333. How to dry cherries, 352. To make marmalade of cherries, 353. To preſerve cherries, 354, 359.
Cheshire pork pye, how to make, 138. How to make it for ſes, 247. To pot Cheſhire cheeſe, 254.
Chesnuts, how to roaſt a fowl with cheſnuts, 72. To make cheſnut ſoop, 125. To do it the French way, 126. To make a cheſnut pudding, 215.
Chickens, how to fricaſey, 23. Chicken ſurprize, 73. Chickens roaſted with force-meat and cucumbers, 74. Chickens a la braiſe, ib. To broil chickens, 75. Pull'd chickens, ib. A pretty way of ſtewing chickens, 76. Chickens chiringrate, ib. Chickens boil'd with bacon and celery, 77. Chickens with tongues, a good diſh for a great deal of company, ibid. Scotch chickens, ib. To marinate chickens, 78. To ſtew chickens, ib. To make a currey of chickens the Indian way, 101.
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To make a chicken pye, 138. To boil a chicken, 234. To mince a chicken for the ſick, or weak people, 255. Chicken broth, 236. To pull a chicken for the ſick, ib. To make chicken water, ib. Chickens dreſſed the French way, 370. Chickens and turkies dreſſed after the Dutch way, 371.
Child, how to make liquor for one that has the thruſh, 240.
Chocolate, the quantity to make, 357. To make ſham chocolate, 345.
Chouder, a ſea diſh, how to make, 368.
Chub, a fiſh, how to chuſe, 324.
Citron, ſyrup of, how to make, 304. How to make citron, 333.
Clary fritters, how to make, 159. How to make clary wine, 294.
Clove gilliflowers, how to make ſyrup of, 304.
Cock, how to chuſe, 321.
Cocks-comb, how to force, 102. To preſerve cocks-combs, ib.
Cockles, how to pickle, 269.
Cod and Codlings, how to chuſe, 324. Cod'ſounds broil'd with gravy, 112. How to roaſt a cond's head, 162. How to ſtew cod, ib. To fricaſey a cod, 170. To bake a cod's head, ib. To broil cod, 171. To fricaſey cod-ſounds, ib. To dreſs water cod, 178. To crimp cod the Dutch way, 182.
Codlings, how to pickle, 267.
Collar, to collar a breaſt of veal, 30. To collare a breaſt of
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mutton, 51. To make a collar of fiſh in ragoo, to look like a breaſt of veal collared, 184. To make potatoes like a collar of veal, or mutton, 193. To collar a breaſt of veal, or a pig, 254. To collar beef, ib. Another way to ſeaſon a collar of beef, 255. To collar a ſalmon, ib.
Collops, how to dreſs beef collops, 137. To dreſs collops of oyſters, 186. See Scotch collops.
Comfrey roots, how to boil, 240.
Conserve of red roſes, or any other flowers, how to make, 303. Conſerve of hips, ib. Conſerve of roſes boiled, 364.
Cowslip pudding, how to make, 210. To make cowſlip wine, 291.
Crabs, how to butter, 185. To dreſs a crab, 186.
Crab-fish, how to chooſe, 325.
Cracknells, how to make, 3576.
Craw-fish, how to make a cullis of craw fiſh, 105. To make craw-fiſh ſoop, 123, 128. To ſtew craw-fiſh, 186.
Cream, how to make cream toaſts, 163. A cream pudding, 220. To make ſteeple cream, 281. Lemon cream, two ways, ib. Jelly of cream, 282. Orange cream, ib. Cooſeberry cream, ib. Barley cream, 361. Blanch'd cream, 285. Almond cream, ib. A fine cream, ib. Ratafia cream, ib. Whipt cream, 284. Ice cream, 332. Sack cream, like butter, 361. Clouted cream, 362. Quince cream, ib. Citron cream, 363. Cream of apples, quince, gooſeberries, prunes or raſpberries, ib. Sugar-loaf cream, ib.
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Cropadeau, how to make ; a Scotch diſh, &c. 371.
Crout-sour, how to make, 376.
Crust, how to make a good cruſt for great pies, 145. A ſtanding cruſt for great pies, ib. A cold cruſt, ib. A dripping cruſt, ib. A cruſt for cuſtards, ib. A paſte for cracking cruſt, 146.
Cucumbers, how to ſtew cucumbers, 109, 195, 205. To ragoo cucumbers, 109. To force cucumbers, 113. To pickle large cucumbers in ſlices, 262. How to preſerve cucumbers equal with any India ſweetmeats, 378.
Cullis, for all ſorts of ragoo, 104. A cullis for all ſorts of butchers meat, ib. Cullis the Italian way, 105. Cullis of craw-fiſh, ib. A white cullis, 106.
Curd fritters, how to make, 157.
Currants red, how to pickle, 276. How to make currant jelly, 287. Currant wine, 292. To preſerve currants, 358.
Currey, how to make the Indian way, 101
Custard pudding, to boil, 212. Cuſtards good with gooſeberry pye, 225. To make almond cuſtards, 280. Baked cuſtards, ib. Plain cuſtards, ib.
Cutlets a la Mainteneon, a very good diſh, 46.
Cyder, how to make, 367. How to fine cyder, ib.
D.
Damsons, to make damſon pudding, 220. To preſerve damſons whole, 350. To keep damſons for pies or tarts, 311. To dry damſons, 353.
December, product of the kitchen and fruit garden this month, 327.
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Devonshire ſquab pye, how to make, 138.
Discuised leg of veal and bacon, how to make, 53. Mutton chops in diſguise, 73.
Dishes. See Made-dishes.
Dog, two cures for the bite of a mad dog, 328, 329.
Dotterels, how to chuſe, 312.
Doves, how to chuſe, 322. See Pigeons.
Drink
Dripping, how to pot, to fry fiſh, meat, or fritters, 241. The beſt way to keep dripping, ib.
Ducks, ſauce for, 5, 6. Directions for ducks, 6. Sauce for boiled ducks, 9. How to roaſt tame and wild ducks, 14. A German way of dreſſing ducks, 69. Ducks a la mode, 78. The beſt way to dreſs a wild duck, ib. To boil a duck or rabbit with onions, 79. To dreſs a duck with green peas, ib. To dreſs a duck with cucumbers, 80. A duck a la braiſe, ib. To boil ducks the French way, 81. To ſtew ducks, 96. To make a duck pye, 137. To choſe wil ducks, 322.
Dumplings, how to make yeaſt dumplings, 221. To make Norfolk dumplings, ib. To make hard dumplings, two ways, ib. Apple dumplings, two ways, 222. Dumplings when you have white bread, 248.
E.
Eel ſoop, how to make, 148. How to ſtew eels, 75. To ſtew eels with borth, ib. To pitchcock
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eels, ib. Fry eels, ib. Broil eels, ib. Farce eels, with white ſauce, 180. To dreſs eels with brown ſauce, ib. To make an eel pye, 227. To collar eels, 228. To pot eels, 321. How to chuſe eels, 324.
Egg ſauce, how to make proter for roaſted chickens, 68. To ſeaſon an egg pye, 136. To make and egg ſoop, 152, 238. To dreſs ſorrel with eggs, 191. To dreſs brockley and eggs, 192. To dreſs aſparagus and eggs, ib. Stewed aspinach and eggs, 194. To make a pretty diſh of eggs, 198. Eggs a la tripe, 199. A fricaſey of eggs, ib. A ragoo of eggs, ib. How to broil eggs, 200. To dreſs eggs with bread, ib. To farce eggs, ib. To dreſs eggs with lettuce, ib. To fry eggs with lettuce, ib. To fry eggs as round as balls, 201. To make an egg as big as twenty, ib. To make a grand diſh of eggs, ib. A pretty diſh of whites of eggs, 202. To make a ſweet egg pye, 223. How to chuſe eggs, 320. To make marmalade of eggs the Jews way, 345.
Elder wine, how to make, 291. To make elder-flower win, very like Frontiniac, 292.
Endive, how to ragoo, 188. To dreſs endive the Spaniſh way, 343.
F.
Fairy butter, how to make, 280.
Farce, to farce eels, with white ſauce, 180. To farce eggs, 200. A farce meagre cabbage, 204. To farce cucumbers, 204.
Fast, a number of good diſhes for a faſt dinner, 146.
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February, fruits laſting then, 325.
Fennel, how to pickle, 167.
Fieldfare, how to chuſe, 322.
Fire, how to be prepared for roaſting or boiling, 1.
Fish, how to dreſs, 118, 243. To make fiſh ſauce, with lobſters, ib. Strong fiſh gravy, 122. To dreſs little fiſh, 171. Flat fiſh, 178. Salt fiſh, ib. Collar of fish in ragoo, like a breaſt of veal collared, 184. To make a ſalt fiſh pye, 225. To make a carp pye, 226. To make a ſoal pye, ib. Eel pye, 227. To make a flounder pye, 228. Muſſel pye, ib. To collar ſalmon, ib. To collar eels, 229. To pickle or bake herrings, ib. To pickle or bake mackerel to keep all the year, ib. To ſouſe mackerel, 230. To pot a lobſter, ib. To pot eels, 231. To pot lampreys, ib. To pot charrs, ib. To pot a pike, ib. To pot ſalmon, two ways, 232. To boil a plaiſe or flounder, 235. To make fiſh ſauce to keep the whole year, 241. How to bake fiſh, 243. The proper ſeaſon for fiſh, 324. To make fiſh paſties the Italian way, 342. The manner of dreſſing various ſorts of dried fiſh, 379.
Floating island, how to make, 290.
Florendine, how to make a cheeſe-curd florendine, 222. To make a florendine of oranges or apples, 223.
Flour haſty pudding, how to make, 154. To make a flour pudding, 212.
Flounder, how to make a flounder
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pye, 227. How to boil flounders, 215. To chuſe flounders, 325.
Flowers , how to make conſerve of any ſort of flowers, 303. Candy any ſort of flowers, 305.
Flummery, how to make hartſhorn flummery, 287. To make oatmeal flummery, ib. French flummery, 289.
Fool, how to make an orange fool, 153. To make a Weſtminſter fool, ib. a gooſeberry foo, ib.
Force, how to make force-meat balls, 21. To force a leg of lamb, 31. To force a large fowl, 32. To force the inſide of a ſurloin of beef, 34. The inſide of a rump of beef, ib. Tongue and udder forced, 42. To force a tongue, 43. To force a fowl 71. To force cocks-combs, 107. Forced cabbage, 112. Forced ſavoys, 113. Forced cucumbers, ib. To force aſparagus in French rolls, 195.
Fowls, of different kinds, how to roaſt, 5, 14. Sauce for fowls, ib, 18, 121. How to boil fowls, 8. How to roaſt a fowl, pheaſant faſhion, 11. How to force a large fowl, 32. To ſtew a fowl in celery ſauce, 68. The German way of dreſſing fowls, 69. To dreſs a fowl to perfection, 70. To ſtew white fowl brown the nice way, ib. Fowl a la braiſe, 71. To force a fowl, ib. To roaſt a fowl with cheſnuts, 72. How to marinate fowls, 75. To dreſs a cold fowl, 114. To make a fowl pye, 246. To pot fowls, 251.
Fraze, how to make an almond fraze, ib.
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French beans, how to dreſs, 17. To ragoo French beans, 189, 196. To make a French barley pudding, 211. A harico of French beans, 246. How to pickle French beans, 264. How to make French biſcuits, 276. French bread, 297. French flummery, 289. How to keep French beans all the year, 310. To dreſs carrots and French beans the Dutch way, 343. Chickens dreſſed the French way, 370.
Fricasey, how to make a brown fricaſey, 22. A white fricaſey, 23, 24. To fricaſey chickens, rabbits, veal, lamb, &c. 23. Rabbits, lamb, ſweetbreads, or tripe, 24. Another way to fricaſey tripe, ib. A fricaſey of pigeons, 25. A fricaſey of lamb-ſtones and ſweetbreads, 26. A fricaſey of neats tongues, 42. To fricaſey ox-palates, 43. To fricaſey cod, 170. To fricaſey cod-ſounds, 176. To fricaſey ſkirrets, 189. A fricaſey of artichoke bottoms, 191. A white fricaſey of muſhrooms, ib.
Fritters, how to make haſty fritters, 156. Fine fritters, two ways, ib. Apple fritters, ib. Curd fritters, 157. Fritters royal, ib. ſkirret-fritters, ib. White fritters, ib. Water fritters, 150. Syringed fritters, ib. To make vine-leave fritters, ib. Clary fritters, 159. Spaniſh fritters, 368.
Fruits, the ſeveral ſeasons for, 325.
Fry, how to fry tripe, 25. Beef-ſteaks, two ways, 38. A loin of lamb, 51. Sauſages, 113. Cold veal, 114. To make fry'd toaſts, 166. To fry carp, 167. Tench, 168. Herrings, 174. To fry eels, 179. Chardoons fry'd and butter'd, 190. To fry
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artichokes, 191. Potatoes, 193. Eggs as round as balls, 201. Fry'd celery, 205. Cauliflowers fry'd, 206. Fry'd ſmelts, 213.
Furmity, how to make, 154.
G.
Garden, directions concerning garden things, 11. The produce of the kitchen and fruit garden, in different ſeaſons of the year, 325, 328.
Giam, how to make a raſpberry giam, 286.
Gerkins, how to pickle, 162.
Giblets, how to ſtew, 83. Another way to ſtew giblets, 84. How to make a giblet pye, 137.
Gingerbread cakes, how to make, 273. How to make gingerbread, 274.
Gold lace, how to clean, 365.
Golden-pippins , how to pickle, 268.
Good-wetts, how to chuſe, 322.
Goose, how to roaſt, 5, 6, 18. A mock gooſe, how prepared, 3. Sauce for a gooſe, 5. Sauce for a boiled gooſe, 9. To dreſs a green gooſe, 82. How to dreſs a gooſe with onions, or cabbage, 82. To dry a gooſe, ib. To dreſa a gooſe in ragoo, ib. A gooſe a la mode, 83. To make a gooſe pye, 140. To make a pudding with the blood of a gooſe, 250. How to chuſe a tame, wild, or bran gooſe, 321.
Gooseberry, how to make a gooſeberry fool, 153. A gooſeberry pye, 225. How to make it red, ib. Cuſtards good with it, ib. Gooſeberry cream, 285. Gooſeberry wine, 292. How to preſerve gooſeberries whole without ſtoning, 305. How to keep green gooſeberries till Chriſtmas, 301. To keep red gooſeberries, 311.
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How to make gooſeberry wafers, 438.
Grailing, a fiſh, to chuſe, 324.
Grapes, how to pickle, 267.
Grateful how to make a grateful pudding, 213.
Gravy, how to make a good and cheap gravy, Pref. Iii. How to draw mutton, or beef, or veal gravy, 18. To make gravy for a turkey, or any ſort of fowl, ib. Another direction to make gravy, 19. To make gravy for ſoops, &c. ib. To make gravy for a white ſauce, 121. Gravy for turkey, fowl, or ragoo, ib. Gravy for a fowl when you have not meat nor gravy ready made, ib. Mutton or veal gravy, 122. Strong fiſh gravy, ib. A good gravy ſoop, 123, 143. Good brown gravy, 189.
Greens, directions for dreſſing, 15.
Green gages, how to candy, 333.
Grill, how to grill ſhrimps, 193.
Gruel, hot to make water-gruel, 237.
Gull, how to chuſe, 322.
H.
Haddocks, how to boil, 172. To broil haddocks when they are in high ſeaſon, 176. How to dreſs Scotch haddocks, 178. Haddocks after the Spaniſh way, 341. Minced haddocks, after the Dutch way, ib. To dreſs haddocks the Jews way, ib.
Haggas, Scotch, to make, 376.
Ham, the abſurdity of making the eſſence of ham a ſauce to one diſh, Pref. Iii. How to boil a ham, 8. To dreſs a ham a la braiſe, 59. To roaſt a ham or gammon, 60. To make eſſence of ham, 102, 104. To make ham pye, 256. Veal hams, 257. Beef hams ib.
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Mutton hams, 258. Pork hams, ib. To chuſe Weſtphalia hams, 319, 320. Farther directions as to pickling hams. 339.
Hamburgh ſauſages, how to make, 370. A turkey ſtuffed after the Hamburgh way, ib.
Hard dumplings, how to make, two ways, 221.
Hair, to preſerve and make it grow thick, 382.
Hare, to roaſt a hare, 6, 13, 97. Different ſorts of ſauce for a hare, 7. To keep hares ſweet, or make them freſh when they ſtink, 10. To dreſs a jugged hare, 97. To ſcare a hare, ib. To ſtew a hare, 98. A hare civet, ib. To chuſe a hare, 323.
Hartshorn jelly, to make, 295. To make a hartſhorn flummery, two ways, 287.
Hash, how to haſh a calf's head, 26. A calf's head white, 27. A mutton haſh, 47. To haſh cold mutton, 115. Mutton like veniſon, ib.
Hasty pudding, how to make a flour haſty pudding, 154. An oat-meal haſty pudding, 155. A fine haſty pudding, ib. Haſty fritters, 156.
Heart-burn, a powder for, 383.
Heath-poults, to chuſe, 322. To chuſe heathcock and hen, ib.
Hedge-hog, how to make, three ways, 164, 165, 288.
Hen, how to chuſe, 321
Herrings, how to broil, 174. To fry herrings, ib. To dreſs herrings and cabbage, ib. A herring pye, 227. To pickle or bake herrings, 229. To chuſe herrings, 324. Pickled and red herrings, 325.
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Dried herrings, how to dreſs, 380.
Hodge-podge, how to make, 127.
Hogs feet and ears, how to ragoo, 25. Hogs ears forced, 107. Almond hogs puddings, three ways, 248, 249. Hogs puddings with currants, 249. The ſeveral parts of a hog, 317. Parts of a bacon hog, 318.
Honey-comb, how to make a lemoned honey-comb, 352
Hysterical water, to make, 314.
I.
January, fruits then laſting, 325.
Ice, how to ice a great cake, 272. To make ice cream, 332.
Jelly, how to make iſinglaſs jelly, 238. Jelly of cream, 282. Hartſhorn jelly, 28. A ribband jelly, ib. Calves feet jelly, 286. Currant jelly, ib. A turkey, &c. in jelly, 333.
India pickle, how to make, 334.
Ipswich, how to make an Ipswich almond puddnig, 216
Iron-molds, how to take out of linen, 334. How to keep iron from ruſting, 366.
Isinglass jelly, how to make, 238.
Island, how to make the floating iſland, 290.
Italian, how to make an Italian pudding, 211.
Jugg, to dreſs a jugg'd hare, 97.
July, the product of the kitchen and fruit garden this month, 326.
Jumballs, how to make, 109.
June, the product of kitchen and fruit garden this month, 326.
K.
Kickshaws, how to make, 163.
Kidney-beans. See Beans.
Knots, a fiſh, how to chuſe, 322.
L.
Lace, gold or ſillver, how to clean, 295.
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Lamb, how to roaſt, 2. To boil houſe lamb, 8. To roaſt houſe-lamb, 13. How to fricaſey lamb, 34. To fricaſey lamb-ſtones and ſweetbreads, 26. To dreſs a lamb's head, 28. To force a leg of lamb, 31. To boil a leg of lamb, ib. How to bake lamb and rice, 50. A forced leg of lamb, ib. To fry a loin of lamb, 51. Another way of frying a neck or loin of lamb, ib. A ragoo of lamb, 52. To ſtew a lamb's head, ib. To make a very fine ſweet lamb pye, 134. The ſeveral parts of houſe-lamb, 317. Proper ſeaſons for houſe and graſs-lamb, ib. How to chuſe lamb, 418.
Lampreys, how to dreſs, 179. To fry lampreys, ib. To pot lampreys, 231.
Larks, ſauce for, 5. Directions for roasting larks, 14. How to dreſs larks, 96. To dreſs larks pear fiſhion, 97. To chuſe larks, 322.
Lemon ſauce for boiled fowl, how to make, 6. To make lemon tarts, 145. To pickle lemons, 266. To make lemon cheeſecakes, two ways, 279. To make lemon cream, two ways, 281. How to keep lemons, two ways, 311. To make a lemoned honey-comb, 352. A lemon tower or pudding, 357. To make the clear lemon cream, ib.
Lettuce-stalks, to dry them, 344.
Leveret, how to chuſe, 324.
Limes, how to pickle, 269.
Ling, how to chuſe, 324.
Linen, how to take iron moulds out of, 334.
Lip-salve, a fine one, 383.
Livers, how to dreſs livers with muſhroom ſauce, 69. A ragoo
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of livers, 111. A liver pudding boiled, 245.
Loaf, how to make buttered loaves, 191. To make a boiled loaf, 215.
Lobsters, how to butter lobſters, two ways, 185. How to roaſt lobſters, 186. To make a lobſter pye, 228. To pot a lobſter, 230. To chuſe lobſters, 325.
M.
Mackeroons, how to make, 276.
Mackrel, how to boil, 172. To broil mackrel whole, 74. To pickle or bake mackrel to keep all the year, 229. To ſouſe mackrel, 230. To pickle mackrel, called caveach, 259. To chuſe mackrel, 324. Mackrel dreſſed the Italian way, 343. The way of curing mackrel, 381. To dreſs cured mackrel, ib.
Mad dog, two cures for the bite of, 328, 329.
Made-dishes, 21, 103. Rules to be obſerved in all made-diſhes, 102. A pretty made-diſh, 162.
Madlin cakes, how to make, 276.
Maid, directions to the houſe-maid, 330
March, fruits then laſting, 325.
Marle, a fiſh, how to chuſe, 322.
Marmalade of oranges, how to make, 301. To make white marmalade, ib. Red marmalade, 302. Marmalade of eggs the Jews way, 345. Marmalade of cherries, 353. Of quince, white, 354.
Marrow, how to make marrow pudding, 131.
May, the product of the kitchen and fruit garden this month, 326.
Mead, how to make, 353. To make white mead, 374.
Meat, how to keep meat hot, 14. To prevents its ſticking to the
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bottom of the pot, 48. To reſerve ſalt meat, 339.
Milk, how to make rice milk, 153. Artificial aſſes milk, 239. Cows milk next to aſſes milk, ib. To make milk water, 316, 373. Milk ſoop the Dutch way, 342.
Millet pudding, to make, 209.
Mince-pies, the beſt way to make them, 142. To make Lent mince-pies, 228.
Mint, how to diſtil mint, 314.
Moonshine , how to make, 289.
Muffins, how to make, 289.
Mulberries, how to make a pudding of, 220 .
Mushrooms , how to make muſhroom ſauce for white fowls of all ſorts, 67. For white fowls boiled, ib. To make a white fricaſey of muſhrooms, 191. To ragoo muſhrooms, 198. To pickle muſhrooms for the ſea, 241. To make muſhroom powder, 242. To keep muſhrooms without pickle, ib. To pickle muſhrooms white, 266. To make pickle for muſhrooms, ib. 312. To raiſe muſhrooms, 372.
Mussel, how to make muſſel ſoop, 149. To ſtew or dreſs muſſels, three ways, 187. To make a muſſel pye, 228. to pickle muſſels, 269.
MuttonMutton, how to roaſt mutton, 2, 12. The ſaddle and chine of mutton, what, 2. The time requiremed for roaſting the ſeveral pieces of mutton, 12. To roaſt mutton veniſon faſhion, 10. To draw mutton gravy, 18. To ragoo a leg of mutton, 22. To collar a breaſt of mutton, 31. Another way to dreſs a breaſt of mutton, ib. To dreſs a leg of mutton a la royale, 44. A leg of mutton a la hautroug, ib. To
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roaſt a leg of mutton with oyſters, 45. To roaſt a leg of mutton with cockles, ib. A ſhoulder of mutton in epigram, ib. A harrico of mutton, ib. To French a hind ſaddle of mutton, ib. Another French way call'd St. Menehout, 46. To make a mutton haſh, 37. A ſecond way to raoſt a leg of mutton, with oyſters, ib. To dreſs a leg of mutton to eat like veniſon, 84. To dreſs mutton the Turkiſh way, ib. A ſhoulder of mutton with a ragoo of turnips, ib. To ſtuff a leg or ſhoulder of mutton, 49. Baked mutton chops, 50. To boil a leg of mutton like veniſon, 65. Mutton chops in diſguiſe, 73. Mutton kebob'd, 100. To dreſs a neck of mutton called the haſty diſh, ib. To haſh cold mutton like veniſon, ib. To make mutton gravy, 122. Mutton broth, 126. Mutton pye, 136. Mutton broth for the ſick, 233. To make it for very weak people, ib. To make mutton hams, 258. How to chuſe mutton, 318.
N.
Nectarines, how to pickle, 265.
Norfolk dumplings, how to make, 221.
North, lady, her way, of jarring cherries, 300.
November, the product of the kitchen and fruit garden this month, 328.
Nun-cake, how to make, 273.
O.
Oat-pudding, how to bake, 130, 245. Oatmeal haſty pudding, how to make, 155. Oatmeal pudding, 206, 245. Oatmeal
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flummery, 287. Oat-cakes, 298.
October, the product of the kitchen and fruit garden this month, 327.
Olive, how to make an olive pye, 135.
Onions, how to make a ragoo of onions, 110. An onion ſoop, 148. An onion pye, 224. To pickle onions, 256, 312. To make onion ſoop the Spaniſh way, 342.
Orange, how to make orange tarts, 145. Orange fool, 153. Orange pudding, four ways, 207, 208. An orangeado pye, 224. Orange butter, 280. Orange cream, 282. Orange wine, 291. To make orange wine with raiſins, ib. Orange marmalade, 301, 355. How to preſerve oranges whole, 302. To make orange wafers, 351. Orange cakes, ib. Orange loaves, 346. Orange biſcuits, 364.
Ortolans, how to dreſs, 96.
Oven for baking, how to be built, 300.
Ox, how to bake and ox's head, 20. To ſtew ox palates, 22. To fricaſey ox palates, 43. To roaſt ox palates, ib. To pickle ox palates, 108. Ox palates baked, 118. How to make gravy of ox kidneys, 121. Ox cheek pye, 139.
Oxford, how to make an Oxford pudding, 133.
Oysters, how to make a ragoo of, 110. To make mock oyſter ſauce, either for turkies or fowls boil'd, 67. To make an oyſter ſoop, 150. Oyſter ſauce, 171. To make collops of oyſters, 186. To ragoo oyſters, 188. To make oyſter loaves, 195. How to pickle oyſters, 269.
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P.
Paco-lilla, or Indian pickle, how to make, 377.
Pain perdu, ow to make, 163.
Panada, how to make, 320
Pancakes, how to make, 159. To make fine pancakes, four ways, 160. Rice pancakes, 161.
Parsley, how to diſtil, 314
Parsnips, how to dreſs, 16. How to ſtew, 195. Toa maſh, ib.
Partridge, ſauce for partridge, 15. Directions for maſhing partridges, 14, 91. To boil partridges a la braiſe, 92. To make partridge pains, ib. The French way of dreſſing parteidges, 103. Another way to boil parteidges, 235. How to chuſe a partridge, cock or hen, 322.
Pasty, how to make little paſties, 117. To make petit paſties, for garniſhing of diſhes, ib. How to make veniſon paſty, 140. To make paſty of a loin of mutton, 141.
Peaches, to pickle 163. How to make ſyrup of peach-bloſſoms, 304. How to preſerve peaches two ways, 307. How to dry peaches, 347.
Pearl, how to make ſugar of pearl, 346
Pears, how to ſtew, 161. To ſtew pears in a ſauce pan, 162. To ſtew pears purple, ib. How to make pear pudding, 220. Pear pye, 225. To keep pear plumbs for tarts or pies, 311. How to dry pears without ſugar, 344. To dry pear plumbs, 359.
Pease, how to ſtew peaſe and lettuce, 111. How to make a green peaſe ſoop, 124. A white peaſe ſoop, two ways, 125. How to make peaſe ſoop for a faſt dinner, 146.
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To make a green peaſe ſoof por ditto two ways, 147. How to make peaſe porridge, 152. To dreſs praſe Françoise, 203. Green peaſe with cream, 204. To make peaſe pudding, 246. To keep green peaſe till Chriſtmas, 310, 376. Another way to preſerve green peaſe, ib. To ſtew green peaſe the Jews way, 341. A Spaniſh peaſe ſoop, 342. Another way to dreſs peaſe, 343.
Pellow, how to make it the Indian way, 101. Another way to make a pellow, 102.
Penny-royal, how to diſtil, 311
Pepper cakes, how to make, 274.
Pheasants may be larded, 11. To roaſt pheaſants, 93. To ſtew pheaſants, ib. To dreſs a pheaſant a la braiſe, 94. To boil a pheaſant, ib. To chuſe a cock or hen pheaſant, 322. To chuſe pheaſant poults, ib.
Pickle, to pickle ox palates, 108. To pickle pork, 256. A pickle for pork which is to be eat ſoon, 257. To pickle mackrel, called caveach, 259. To pickle walnuts green, 60. To pickle walnuts white, ib. To pickle walnuts black, 261. To pickle gerkins, 262. To pikcle large cucumbers in ſlices, ib. To pickle aſparagus, 363. To pickle raddiſh pods, 294. To pickle French beans, ibid. To pickle cauliflowers, ibid. To pickle white plumbs, ibid. To pickle nectarines and apricots, ibid. To pickle onions, ibid. To pickle lemons, 266. To pickle muſhrooms white, ibid. To make pickle for muſhrooms, ib. To pickle codlings, 267.
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To pickle red currants, ib. To pickle fennel, ib. To pickle grapes, ib. To pickle barberries, 268. To pickle red cabbage, ib. To pickle golden pippins, ib. To pickle ſtertion buds and limes, 269. To pickle oyſters, cockles, and muſſels, ib. To pickle young ſuckers, or young artichokes, ib. To pickle artichoke bottoms, 270. To pickle ſamphire, ib. To pickle elder ſhoots in imitation of bamboo, ib. Rules to be obſerved in pickling, 271. To pickle ſmelts, 308. Further directions in pickling 339. To make a pickle for fine purple cabbage, 372. To make paco-lilla, or Indian pickle, 377. To pickle buttock of beef, 382.
Pigeons, directions for roaſting pigeons, 6, 8, 14. To broil pigeons, 6. To make fricaſey of pigeons, 25. To boil pigeons, 85. To a la daube pigeons, ibid. Pigeons ou poir, 86. Pigeons ſtoved, ib. Pigeons ſur tout, ib. Pigeons in compote, with white ſauce, 87. To make a French pupton of pigeons, ib. Pigeons boiled with rice, ibid. Pigeons tranſmogrified, 88. Pigeons in fricandos, ib. To roaſt pigeons with a farce, ib. To dreſs pigeons a ſoleil, 89. Pigeons in a hole, ibid. Pigeons in pimlico, ibid. To jug pigeons, ibid. To ſtew pigeons, 114. To make a pigeon pye, 137. To boil pigeons for the ſick, 225. To pot pigeons, 251. To chuſe pigeons, 322. To fricaſey
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pigeons the Italian way, 319.
Pies, how to make a very fine ſweet lamb or veal pye, 134. To make a pretty ſweet lamb pye, ib. A ſavoury veal pye, ib. A ſavoury lamb or veal pye, 135. A calf's foot pye, ib. An olive pye, ib. How to ſeaſon an egg pye, ib. To make a beef ſteak pye, ibid. To make a ham pye, ib. How to make a pigeon pye, 137. To make a giblet pye, ibid. To make a duck pye, ibid, To make a chicken pye, 138. To make a Cheſhire pork pye, ib. A Denonſhire ſquab pye, ib. An ox-cheek pye, ibid. A Shropſhire pye, ibid. A gooſe pye, 140. A calf's head pye, 141. The beſt way to make mince pies, 142. To make cruſts for great pies, 145. To make an artichoke pye, 213. A ſweet egg pye, ib. A potatoe pye, 224. An onion pye, ib. An orangeado pye, ibid. A ſkirret pye, ib. An apple pye, 225. A cherry pye, ib. A plumb pye, ib. A gooſeberry pye, ib. A ſalt fiſh pye, ibid. A carp pye, 226. A ſeal pye, ibid. A lobſter pye, 228. A muſſel pye, ibid. To make Lent mince pies, ib. A fowl pye, 246. A Cheſhire pork pye for ſea, 247. To make fiſh pies the Spaniſh way, 345.
Pig, how to roaſt, 3, 13. Sauce for a roaſted pig, ib. Different ſorts of ſauce for pig, 4. To roaſt the hind quarter of a pig
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lamb faſhion, ib. How to bake a pig, ib. To dreſs pigs pettytoes, 47. Various way of dreſſing a pig, 60, 61. A pig in jelly, 62. A pig the French way, ib. A pig au pere-douillet, ib. A pig matelote, 63. A pig like a fat lamb, ib. To dreſs a pig with the hair on, ib. A pig with the ſkin on, 64. How to collar pig, 254.
Pike, how to dreſs pike, 75, 120. To pot a pike, 231. To chuſe pike, 324.
Pippins whole, how to ſtew, 262. how to preſerve pippins in jelly, 349. To preſerve pippins in ſlices, 361.
Pith, to make a pith pudding, 130.
Plague, to make plague-water, 215. A receipt againſt the plague, 329.
Plaise, to boil plaiſe. How to chuſe plaiſe, 325.
Plovers, to dreſs them ſeveral ways, 96. To chuſe plovers, 322.
Plumb, to make plumb porridge for Chriſtmas, 122. A boiled plumb pudding, 131. Plumb porridge, 154. Plumb gruel, ib. A white pear plumb pudding, 218, 220. To pickle white plumbs, 265. To make little plumb cakes, 278. To preſerve the large green plumbs, 307. To keep pear plumbs for tarts or pies, 311. To dry plumbs, 346. How to preſerve plumbs green, 345. To preſerve white pear plumbs, 358.
Pocket-soop, how to make, 127.
Poppy-water cordial, how to make, 374.
Pork, how to roaſt the different pieces of, 3, 12. Gravy or ſauces for pork, 3. To boil pickled pork, 20. To ſtuff a chine of pork, 60. To dreſs loin of pork
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with onions, 101. To preſerve or pickle pigs feet and ears, 108. A Cheſhire pork pye, 138. Pork broth, 234. Pork pudding, 244. A Cheſhire pork pye for the ſea, 247. To pickle pork, 256. Pork which is to be eaten ſoon, 257. Pork hams, 258. The ſeason for pork, 318. To chuſe pork, 319.
Porridge, how to make plumb porridge for Chriſtmas, 122. peaſe porridge, 152. Plumb porridge or barley gruel, 154.
Portable ſoop, how to make, 128.
Portugal cakes, how to make, 174.
Posset, how to make ſack poſſet, three ways, 155.
Potatoes, ſeveral ways of dreſſing potatoes, 16. To make potatoe cakes, 192. Potatoe pudding, ſeveral ways, 193, 206, 207. Potatoes like a collar of veal or mutton, 193. To broil potatoes, ib. To fry potatoes, ib. Maſh'd potatoes, ib. A potatoe pye, 224.
Pot, how to pot a lobſter, 230. Eels, 231. Lampreys, ib. Chars, ib,. A pike, ib. Salmon, two ways, 232. Pigeons, 251. A cold tongue, beef or veniſon, 252. Veniſon, ib. A tongue, ib. A fine way to pot a tongue, 253. To pot beef like veniſon, ib. Cheſhire cheeſe, 254. To ſave potted birds, 259.
Pottage, brown how to make, 273. To make white barley pottage with a chicken in the middle, 375.
Poultry, directions concerning roaſting poultry, 14. Seaſons for different kinds of poultry, 320, 321. How to chuſe poultry, 321.
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Powder ſweet, how to make for cloths, 366.
Prawns, how to ſtew, 186. How to chuſe prawns, 325.
Preserve, how to preſerve cocks combs, 107. To preſerve or pickle pigs feet and ears, 108. To preſerve apricots, 304, 348. Damſons whole, 305. Gooſeberries whole, 16. White walnuts, 306. Green walnuts, ib. Large green plumbs, 307. Peaches two ways, ib. Artichokes all the year, 309. French beans all the year, 310. Green peaſe till Chriſtmas, ib. Another way to preſerve green peaſe, ib. Green gooſeberries till Chriſtmas, ib. Red gooſeberries 311. Walnuts all the year, ib. Lemons, two ways, ib. White bullice, pear plumbs, or damſons, &c. for tarts or pies, ib, 358. To preſerve artichokes the Spaniſh way, 344. Pippins in jelly, 349. White quinces whole, 351. Apricots or plumbs green, 354. Cherries, ib, 359. Barberries, 355. White pear plumbs, 358. Currants, ibid. Raſpberries, ibid. Pippins in ſlices, 361. The Jews way of preſerving ſalmon, and all ſorts of fiſh, 376. To preſerve tripe to go to the Eaſt-Indies, 379.
Prune pudding, to make, 220.
Pudding, how to bake an oat pudding, 130. How to make a calf's foot pudding, ib. A pith pudding, ib. A marrow pudding, 131. A boiled ſuet pudding, 131. A boiled plumb pudding, ib. A Yorkſhire pudding ib. A ſteak pudding, 132. A vermicella pudding with marrow, ib. An Oxford pudding, 133. Rules to be obſerved in making
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An apple pudding, 220. A pork or beef, &c. pudding, 244. A rice pudding, ib. A ſuet pudding, 245. A liver pudding boiled, ib. An oatmeal pudding, ib. To bake an oatmeal pudding, ib. To make a peaſe pudding, 246. An almond hogs pudding, three ways, 248, 249. Hogs pudding with currants, 249. Black puddings, ib. A pudding with the blood of a gooſe, 250. To make Engliſh Jews puddings for ſixpence, 375. Carolina rice pudding, 383.
Puff-paste, how to make, 145.
Pullets, how to dreſs pullets a la Sainte Menehout, 72.
Pupton, how to make a pupton of apples, 161.
Pye, See Pie.
Q.
Quince, to make a quince pudding, 210. Quince wine, 293. To preſerve red quinces while, 303. To make jelly for quinces, ib. To make ſyrup for quinces, 304. Quince cakes, 307. To preſerve white quinces whole, 351. To make marmalade of quinces white, 354.
Quire of paper pancakes, how to make, 160.
R.
Rabbit, ſauce for boiled rabbits, 9. How to roaſt rabbits, 11. Sauce for roaſted rabbits, ib. How to roaſt a rabbit hare faſhion, ib. To fricaſey rabbits, 23. To dreſs Portuguese rabbits, 98. Rabbits ſurpriſe, ib. To boil rabbits, 99, 234. To dreſs rabbits in caſſerole, 99. To make a Scotch rabbit, 190. A Welch rabbit, ib. An Engliſh rabbit, two ways, ib. To chuſe rabbits, 223.
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Radish pots, to pickle, 264.
Ragoo, how to ragoo a leg of mutton, 22. Hogs feet and ears, 25. A neck of veal, 28. A braeſt of veal, two ways, 29. A piece of beef, 33. Cucumbers, 109. Oyſters, 110, 183. Aſparagus, 110, Livers, 111. Cauliflowers, ib. Gravy for a ragoo, 121. To ragoo endive, 188. French beans, 18, 196. Ragoo of beans with force, 196. Beans ragoo'd with parſnips, ib. Beans ragoo'd with potatoes, ib. To ragoo celery, 198. Muſhrooms, ib. A ragoo of eggs, 199. Beans in ragoo, 202.
Raisin wine, how to make, 191, 350.
Raspberry, to make raſpberry giam, 286. Raſpbery wine, 294. To preſerve raſpberries, 358.
Ratafia, how to make a ratafia pudding, 218. To make ratafia cream, 283.
Red marmalade, to make, 302.
Ribband jelly, to make, 285.
Rice, how to boil, 101. How to make a rice ſoop, 151. A rice white pot, 152. Rice milk 153. Rice pancakes, 161. A rice pudding, four ways, 211, 212, 244. A boiled rice pudding, 218. A cheap rice pudding, ib. To make a cheap plain rice pudding, 219. To make a cheap baked rice pudding, ib. A rice pudding baked, 243.
Rich, Mr. a diſh of mutton contrived by him, 100.
Roasting, directions for, 1, 12, 15. To roaſt beef, 2, 12. Mutton, ib. Lamb, 2. Houſe lamb, 13. Veal, 2, 13. Pork, 3, 15.
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A pig, ib. Thie hind quarter of a pig lamb faſhion, 4. Geeſe, turkies, &c. 5, 6, 13. Woodcocks and ſnipes, 6, 14. A hare, 6, 13. To roaſt veniſon, 10. Mutton veniſon faſhion, ib. To roaſt a tongue or udder, 11. Rabbits, ib. To roaſt a rabbit hare faſhion, ib. To roaſt a fowl pheaſant faſhion, ibid. Fowls, 14. Tame and wild ducks, teals, wigeons, woodcocks, ſnipes, partridges, and larks, ib. To roaſt a turkey the genteel way, 32. Ox palates, 43. A leg of mutton with oyſters, 45. A leg of mutton with cockles, ib. A pig with the hair on, 63. A pig with the ſkin on, 64. To roaſt tripe, 66. A turkey, ib. To roaſt a fowl with cheſnuts, 72. Chickens roaſted with forcemeat and cucumbers, 74. Directions for roaſting a gooſe, 81. A green gooſe, 82. To roaſt pigeons, 84. To roaſt pigeons with farce, 88. To roaſt a calf's liver, 94. Partridges, ib. Pheaſants, 93. Snipes or woodcocks, 94. To roaſt a cod's head, 168. A piece of freſh ſturgeon, 180. A fillet or collar of ſturgeon, 181. To roaſt lobſters, 185.
Roots, directions for dreſſing them, 13.
Roses, how to make conſerve of red roſes, 303. To make ſyrup of roſes, ib. To diſtil red roſe-buds, 314.
Royal fritters, how to make, 157.
Ruffs and Reifs, Lincolnſhire birds, how to dreſs, 96. To chuſe ruffs, 322.
S.
Sack poſſet, how to make, three ways, 155. To make ſack cream like butter, 361.
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Saffron cake, how to make, 273.
Sagoe pudding, how to make, 209. To boil ſagoe, 237.
Salamongundy, how to make three ways, 116, 117. To make ſalamongundy for a middle diſh at ſupper, 103.
Sallad, how to dreſs brockley in ſallad, 192. To raiſe a ſallad in two hours at the fire, 313.
Salmon, how to broil, 171, 173. To dreſa a jole of pickled ſalmon, ib. To bake ſalmon, ib. To dreſs ſalmon au court Bouillon, 177. Salmon a la braise, ib. Salmon in caſes, 178. To make a ſalmon pye, 227. To collar ſalmon, 228, 255. To chuſe ſalmon, 324. Pickled ſalmon, 325. The Jews way of preſerving ſalmon, 278. Dried ſalmon, how to dreſs, 380.
Saloop, how to boil, 237.
Samphire, how to pickle, 270.
Salt, what kind beſt for preſerving meat or butter, 330.
Sattins, white or flowered ſilks with gold and ſilver in them, how to clean, 366.
Sauce, how to make a rich and cheap ſauce, Pref. ii. How to make different ſorts of ſauce for a pig, 4. Sauce for a gooſe, 5. A turkey, ib. Fowls, ib. Ducks, ib. Pheaſants and partridges, ib. Larks, ib. Different ſorts of ſauce for a hare, 7. Directions concerning the ſauce for ſteaks, 8. Sauce for a boiled turkey, 9. A boiled gooſe, ib. Boiled ducks or rabbits, ib. Different ſorts of ſauce for veniſon, 10. Oyſter ſauce, either for turkies or fowls, boiled, 67. Muſhroom ſauce for white fowls of all ſorts, ib. Muſhroom ſauce for white fowls, boiled, ib. Celery ſauce
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ſauce either for roaſted or boiled fowls, turkies, partridges, or any other game, ib. Brown celery ſauce, ib. Egg ſauce for roaſted chickens, ib. Shalot ſauce for roaſted fowls, ib. Shalot ſauce for a ſcrag of mutton boiled, 69. To dreſs livers with muſhroom ſauce, ib. To make a pretty little ſauce, ib. Lemon ſauce for boiled fowls, ib. Sauce for a brace of partridges, pheaſants, or any thing you plaeaſe, 106. Fish ſauce with lobſter, 118. Shrimp ſauce, 119. Oyſter ſauce, ib. Anchovy ſauce, 121. Fish ſauce to keep whole year, 241.
Sausages, how to fry, 113. To make fine ſauſages, 250. Common ſauſages, 251. Bologna ſauſages, ib. Hamburgh ſauſages, 370. Sauſages after the German way, ib.
Savoys forced and ſtewed, how to dreſs, 113.
Scare, how to ſcare a hare, 97.
Scate, how to make a ſcate ſoop, 150. To crimp ſcate, 182. To fricaſey ſcate white, ib. To fricaſey it brown, ib. To chuſe ſcate, 324.
Scotch, how to dreſs Scotch collops, 21. To dreſs white Scotch collops, ib. Scotch collops a la Francoise, 55. Scotch collops larded, 56. To do them white, ib. Scotch chickens, 77. Scotch barley broth, 126. To make a Scotch rabbit, 190. The Scotch way to make a pudding with the blood of a gooſe, 250. To make a Scotch haggaſs, 376. To make it ſweet with fruit, ib.
Seedcake, how to make, 272, 273.
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Selery sauce, how to make, for roaſted or boiled fowls, turkies, partridges; or any other game, 67. To make brown celery ſauce, 68. To ragoo celery, 198. Fry'd celery, 205. Celery with cream, 206.
September, the product of the kitchen and fruit-garden this month, 327.
Suet, to make a boiled ſuet pudding, 131. Suet dumplings, 133.
Shad, how to chuſe, 324.
Shalot, to make ſhalot ſauce for roaſted fowls, 68. For a ſcrag of mutton boiled, 69.
Sheep, to bake a ſheep's head, 28. To dreſs ſheep's rumps with rice, 49. The different parts of a ſheep, 317.
Shrewsbury cakes, how to make, 276.
Shrimp ſauce, how to make, 119. To boil ſhrimps, 171. To ſtew ſhrimps, 186. To grill ſhrimps, 193. To dreſs butter'd ſhrimps, 194. To chuſe ſhrimps, 325.
Shropshire pye, to make, 139.
Silks, directions for them, 233.
Silks, how to clean, 366. See Sattin.
Silver-lace, how to clean, 365.
Skirret, to make ſkirret fritters, 157. To fricaſey ſkerrts, 189. To make a ſkirret pye, 224.
Slip-coat cheeſe, to make, 373.
Smelts, how to pickle, 308. To fry ſmelts, 213. To chuſe ſmelts, 324.
Snipes, how to roaſt, 19, 94. To dreſs ſnipes in a ſurtout, 95. To boil ſnipes, ib. To chuſe ſnipes, 322.
Snow-balls, Carolina, how to make, 383.
Soals, how to fricaſey ſoals white, 183.
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To fricaſey ſoals brown, ib. To boil ſoals, 114. To make a ſoal pye, 226. To chuſe ſoals, 324.
Soop, how to make a crawfiſh ſoop, 123, 148. A good gravy ſoop, 123, 234. A green peaſe ſoop, 124. A white peaſe ſoop two ways, 129. A cheſnut ſoop, ibid. Pocket ſoop, 127. Portable ſoop, 128. Rules to be obſerved in making ſoops, 129. To make peaſe ſoop, 146, 243. A green peaſe ſoop two ways, 147. To make ſoop meagre, ib. An onion ſoop, 148. An eel ſoop, ib. A muſſel ſoop, 149. A ſcate or thornback ſoop, 150. An oyſter ſoop, ib. An almond ſoop, ib. A rice ſoop, 151. A barley ſoop, ibid. A turnip ſoop, ib. An egg ſoop, 152. To make Spaniſh ſoop, 344.
Sorrel, to dreſs with eggs, 191.
Sour crout, how to make, 376.
Spanish fritters, to make, 368.
Spinach, how to dreſs, 15, 194. To dreſs ſtewed ſpinach and eggs, 194. How to boil ſpinach when you have not room on the fire to do it by itself, ib. How to make a ſpinach pudding, 219.
Spoonful pudding, how to make, 220.
Stag's heart water, how to make, 220.
Steaks, how to broil, 7. Directions concerning the ſauce for ſteaks, 8. How to make a ſteak pudding, 132. Beef ſteaks after the French way. 369.
Steel, how to keep from ruſting, 366.
Steeple cream, to make, 281.
Stertion buds, to pickle, 269.
Stew, how to ſtew ox-palates, 22.
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To ſtew tripe, 25. To ſtew a turkey or fowl, 32. To ſtew a knuckle of veal two ways, 33. Beef ſteaks, 38. To ſtew a rump of beef two ways, 40. A rump of beef or the briſcuit, the French way, 41. Beef gobbets, ib. Neats tongues whole, 43. A lamb or calf's head, 52. A turkey or fowl, in celery ſauce, 68. A turkey brown two ways, 70. A pretty way of ſtewing chickens, 76. To ſtew chickens, 78. Giblets two ways, 83, 84. To ſtew pigeons, 90. A ſtewed pheaſant, 93. A hare, 98. To ſtew cucumbers, 109, 195, 205. Stewed peaſe and lettuce, 111. To ſtew pears, 161. To ſtew pears in a ſaucepan, 162. To ſtew pears purple, ibid. A brace of carp, 166. To ſtew cod, 169. Eels, 175. To ſtew eels with broth, ibid, To ſtew prawns, ſhrimps, or crawfiſh, 186. To ſtew muſſels three ways, 187. Scollops, ib. To ſtew ſpinach and eggs, 194. To ſtew parſnips, 195.
Still, how to uſe the ordinary ſtill, 313.
Stock-fiſh, to dreſs, 379, 380.
Stuff, to ſtuff a leg or ſhoulder of mutton, 49. To ſtuff a chine of pork, 60.
Sturgeon, how to roaſt a piece of freſh ſturgeon, 180. To roaſt a fillet or collar of ſturgeon, 181. To boil ſturgeon, ibid. How to chuſe ſturgeon, 324.
Suckers, to pickle, 269, 312.
Sugar of Pearl, how to make, 346. To clarify ſugar after the Spaniſh way, 368.
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Surfeit water, to make, 315.
Swetbreads, how to fricaſey, 24. Sweetbreads of veal a la Dauphine, 57. Another way to dreſs ſweetbreads, 58.
Sweetmeat pudding, how to make, 217.
Syllabubs, to make, 284. To make everlaſting ſyllabubs, ib. Fine ſyllabubs from the cow, 288.
Syringe fritters, to make, 151.
Syrup of roſes, how to make, 303. How to make ſyrup of citron, 304. To make ſyrup of clove gilly flowers, ibid. To make ſyrup of peach bloſſoms, ibid. To make ſyrup of quinces, ibid.
T.
Tansey, to make tanſey two ways, 164. To make a water tanſey, 203. A bean tanſey, ibid.
Tarts, how to make different ſorts of tarts, 144. To make paſte for tarts two ways, ibid.
Teal, how to roaſt, 14.
Tench, how to fry, 168. To chuſe tench, 324.
Thornback ſoop, how to make, 150. To fricaſey thornback white, 182. To do it brown, ibid. To chuſe thornback, 324.
Thrush, how to chuſe, 322.
Thrush, how to make a liquor for a child that has the thruſh, 240.
Toast, to make fried toaſts, 166.
Tongue, how to boil, 8. To roaſt, 11. To dreſs a tongue and udder forced, 42. To fricaſey neats tongues, ibid. To force a neats tongue, 43. To ſtew neats tongues whole, ibid. To pot a cold tongue, 252. To pot tongue, ibid. A fine way
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to pot a tongue, 253. To pickle tongues, 339.
Tort, how to make a tort, 142. To make tort de moy, 143. To make a buttered tort, 289.
Treacle water, how to make, 314.
Trifle, how to make a trifle, 384
Tripe, how to fricaſey, 24. To fry tripe, 25. To ſtew tripe, ib. To roaſt tripe, 66. To preſerve tripe to go to the Eaſt Indies, 379.
Trout, how to chuſe, 324.
Truffles and Morels, good in ſauces and ſoops, 22. How to uſe them, ib.
Turbut, how to boil, 172. How to bake a turbut, ibid. To chuſe a turbut, 324.
Turkey, how to roaſt, 5, 13, 66. Sauce for a turkey, 5, 18, 67, 121. Sauce for a boiled turkey, 9. Turkies may be larded, 11. To roaſt a turkey the genteel way, 32. To ſtew a turkey, ib. To ſtew a turkey or fowl to perfection, 70. To ſtew a turkey brown in two ways, ibid. To ſouſe a turkey in imitation of ſturgeon, 256. To chuſe a cock or hen turkey or turkey poults, 321. A turkey, &c. in jelly, 333. A turkey ſtuffed after the Hamburgh way, 370. Chickens and turkies the Dutch way, 371.
Turnips, how to dreſs, 16. How to make turnip ſoop, 151. How to make turnip wine, 294.
Turtle, how to dreſs turtle the Weſt India way, 351. To dreſs a mock turtle, 340.
V. U.
Varnish, a yellow, how to make, 265. A pretty varniſh to colour
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little baſkets, bowls, or any board where nothing hot is ſet on, ibid.
Udder, how to roaſt, 11.
Veal, how to roaſt, 2, 13. To draw veal gravy, 18. To dreſs a fillet of veal with collops, 21. To fricaſey veal, 23. To ragoo a neck of veal, 28. To ragoo a breaſt of veal, 29. To dreſs a breaſt of veal in hodge-podge, ib. To collar a breaſt of veal, 30. To ſtew a knuckle of veal, 33. To dreſs veal olives, 37. To dreſs a ſhoulder of veal with a ragoo of turnips, 49. To dreſs veal a la Bourgeoiſe, 53. A diſguiſed leg of veal and bacon, ib. To make a pilaw of veal, ib. To dreſs bombarded veal, 54. To make veal rolls, ibid. To make olives of veal the French way, 55. To make a ſavoury diſh of veal, ib. To make veal blanquets, 56. A ſhoulder of veal a la Remontoire, ib. To dreſs ſweetbreads of veal a la Dauphine, 57. How to mince veal, 144. To fry cold veal white, ib. To make florendine of veal, 115. To make veal gravy, 122. To make a very fine ſweet veal pye, 134. Two other ways to make a veal pye, ib. 135. To mince veal for ſick or weak people, 235. To collar a breaſt of veal, 254. How to make veal hams, 257. To chuſe veal, 318.
Venison, how to roaſt, 10. Different ſorts of ſauce for veniſon, ibid. How to keep veniſon ſweet, and make it freſh when it ſtinks, ibid. To make a pretty diſh of a breaſt of veniſon, 64.
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To boil a haunch or neck of veniſon, 65. To haſh veniſon, 115. To make a veniſon paſty, 147. To make ſea veniſon, 247. To pot veniſon, 252. To chuſe veniſon, 319, 320. The ſeaſon for veniſon, 320.
Vermicella, how to make, 308. How to make a vermicella pudding, 216. To make a vermicella pudding with marrow, 132.
Vine-leave fritters, how to make, 158.
Vinegar, how to make, 312.
Uxbridge cakes, how made, 353.
W.
Wafers, how to make fruit wafers of codlings, plumbs, &c. 347. To make white wafers, ib. To make brown waters, ib. To make gooſeberry wafers, 349. Orange wafers, 351. Fruit waters, 355.
Walnuts, how to pickle green, 260, 312. How to pickle them white, ibid. To pickle them black, 251. How to preſerve white walnuts, 306. To preſerve walnuts green, ib. How to keep walnuts all the year, 311. How to make walnut water, 313.
Water, how to make water fritters, 158. To make water-ſokey, 175. To make a water tanſey, 203. To make chicken water, 236. To make water-gruel, 238. Buttered water, ib. Treacle water, ib. Hyſterical water, ib. Red-roſe water, 315. Surfeit water, ibid. Milk water, 316, 373.
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The ſtag's heart water, 272. Angelica water, 373. Cordial poppy water, 374.
Weaver fiſh, how to broil, 172.
Welsh rabbit, how to make, 190.
Westminster fool, how to make, 153.
Westphalia, See Hams.
Whipt cream, how to make, 284. To make whipt ſyllabubs, ibid.
White pot, how to make, 152. To make a rice white pot, ib. To make white fritters, 157. A white pear plumb pudding, 210. White marmalade, 301. White ears, how to chuſe, 312.
Whitings, how to boil, 171. How to chuſe, 324.
Wigeno, how to roaſt, 14. To boil, 96.
Wigs, how to make very good, 277. To make light wigs, ib. Another way to make good wigs, 355.
Wild-fowl, how to broil, 172.
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Wine, how to make raiſin wine, 291, 350. To make elder wine, ibid. To make orange-wine, ibid. Orange wine with raiſins, ibid. Elder flower wine, 292. Gooſeberry wine, ib. Currant wine, ib. Cherry wine, 293. Birch wine, ib. Quince wine, ibid. Cowſlip wine, 294. Turnip wine, ib. Raſpberry wine, ibid. Blackberry wine, 350.
Woodcocks, how to roaſt, 6, 14, 94. Woodcocks in a ſurtout, 95. To boil woodcocks, ibid. To chuſe woodcocks, 322.
Y.
Yeast dumplings, how to make, 221. To preſerve yeaſt for ſeveral months, 299.
Yellow varniſh, to make, 365.
Yorkshire pudding, how to make, 131. To make a Yorkſhire Chriſtmas pye, 139. Yorkſhire, why famous for hams, 258.
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FINIS
Back to the contents of Hannah Glasse's 1774 book The Art of Cookery Made Plain and Easy
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